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Tortas de Camarón
Tortas de Camarón
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Succulent shrimp and egg patties in savory cactus sauce - a cozy Mexican dish, perfect alone or with rice.
Ingredients:
  • 2 dried ancho chilies, stemmed and seeded
  • 6 eggs, beaten
  • 0.25 cup shrimp powder
  • 1 cup vegetable oil for frying
  • 0.5 white onion, coarsely chopped
  • 1 cup water, or more as needed
  • 1.5 chicken bouillon cubes
  • 1 (16 ounce) jar nopales (cactus), drained and rinsed
  • 0.5 cup chopped fresh cilantro, or to taste
Instructions:
  • Place the ancho chilies in a generous amount of warm water in a bowl until they become tender, for about 20 minutes. Then, drain and keep them aside.
  • Combine the beaten eggs and shrimp powder in a medium bowl, whisking until thoroughly mixed.
  • Warm up the oil in a spacious skillet over medium heat. Spoon small 2-inch circles of the egg mixture into the hot oil. Cook until both sides are golden brown, approximately 3 minutes per side. Transfer the cooked egg patties to a plate. Repeat the process with the remaining egg mixture.
  • In a blender, combine ancho chilies, onion, water, and garlic until smooth. Adjust the consistency with more water if desired. Transfer mixture to a large pot over medium heat; stir in chicken bouillon and fried egg patties. Cook for about 5 minutes, stirring occasionally until bouillon dissolves. Mix in nopales, reduce heat to low, and heat soup for another 5 minutes. Serve hot, garnished with fresh cilantro.

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